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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with pillowy potato gnocchi and a velvety cream broth, finished with parmesan and fresh basil. Sautéed onion and garlic are simmered into chicken broth, then the gnocchi are cooked until they float and become tender.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 onion Diced.
  • 6 garlic Minced.
  • 3 tbsp butter
  • 1 tsp Italian seasoning
Soup base and pasta
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 16 oz potato gnocchi
  • 3 cup baby spinach
Seasoning and finishing
  • 0.5 cup parmesan Grated.
  • 0.25 tsp nutmeg
  • 1 fresh basil For serving.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 large pot

Method
 

Sauté the onion and garlic
  1. Melt the butter in a large pot, then sauté the onion for 4 minutes, stirring occasionally until softened.
  2. Add the garlic and Italian seasoning and cook for 2 minutes, stirring, until fragrant and lightly golden at the edges.
Build the creamy soup
  1. Add the chicken broth and bring to a simmer at medium heat, then stir in the heavy cream until smooth.
  2. Add the potato gnocchi and cook for 3-4 minutes, stirring gently, until the gnocchi float and are cooked through.
Finish and season
  1. Add the shredded chicken and baby spinach and cook for 2 minutes, stirring, until the spinach wilts.
  2. Stir in the parmesan and nutmeg, then season with salt and pepper to taste until the broth is evenly flavored.
Serve
  1. Ladle the soup into bowls and top with extra parmesan and fresh basil before serving.

Notes

For the creamiest texture, keep the soup at a gentle simmer after adding the cream and avoid aggressive boiling so the dairy stays silky. Store leftovers in the refrigerator up to 3 days; reheat on low, adding a splash of chicken broth if needed. Freezing is not recommended because cream sauces and gnocchi can change texture. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less rich).